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Creamy Tuna Salad

run4thewin
run4thewin Posts: 10
edited January 25 in Recipes
Anyone else use Fage (or other brand of Greek yogurt) in place of sour cream? As one of the few dairy products I can tolerate, I use it for any kind of dip or creamy fish/chicken recipe. Here's a favorite - low sodium, high-protein, high-fiber, and low fat!

2/3 Cup FAGE Total 0% (or 2% if you prefer)
6 Oz. low sodium white tuna, drained and flaked
1/2 Cup green peas
1/2 Cup diced celery
1/4 Cup diced red onion
1 tsp. parsley
1 tsp. dried dill
1 tsp. paprika
1/2 tsp. garlic powder
1/4 tsp. black pepper

I tweak the ingredient amounts and spices to taste, and often add southwestern spicy mustard for extra kick.

Replies

  • emacb123
    emacb123 Posts: 254 Member
    I find Greek yogurt a little too tangy for my tuna, so sometimes I blend the lumps out of cottage cheese and use that instead.
  • apothecarist
    apothecarist Posts: 193
    Sounds great. Never thought of using peas in tuna salad but like the idea of it. Thanks for sharing this one!
  • adfabus
    adfabus Posts: 178 Member
    I use pickle juice to keep it moist and a VERY small amount of mayo or yogurt. No calories in the pickle juice and it adds lots of flavor!
  • 3_is_enough
    3_is_enough Posts: 25
    Mayo cannot be replaced in tuna salad, as far as I'm concerned. I just use it in moderation.
  • Candi_land
    Candi_land Posts: 1,311 Member
    *Giggle*
  • run4thewin
    run4thewin Posts: 10
    Sounds great. Never thought of using peas in tuna salad but like the idea of it. Thanks for sharing this one!

    You're welcome! And the peas can be optional - I just like them for the extra flavor and fiber. Very good on pita or rye crackers.
This discussion has been closed.

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